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So, here we go with my recipe:
Peach pie:
Ingredients:
- Double Pie Crust (Your favorite recipe or store bought! I will share my recipe at the end)
- 1/3 cup all-purpose flour
- 1 cup white granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter -room temperature-
- 6 large fresh ripe peaches, pitted, peeled and sliced (I used 4 because that's all I had and I was happy it wasn't a humongous and too filled pie... but you can use up to 10 peaches)
- 1 egg
- 1 Tbsp. water
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour, sugar, cinnamon and butter. Mix until it looks "crumbly"
3. Place one pie crust into a 9-inch pie plate. Scoop in one layer of peaches. Top with some of the crumbly sugar mixture, layer more peaches followed by the sugar mixture and continue the "layering" until you've used all the ingredients for the filling.
4. Place the 2nd. pie crust on top (you can even do a lattice topping but I just go for the easier route, plus I love my crust recipe so much that I want it to cover all the peaches) Just make sure you cut about 4 slits into the top crust so the steam can go through it. Close the edges together (as pretty as you can).
4. Whisk the egg with the tbsp. of water and brush the top of the pie with it.
5. Bake on the center rack in the oven for 1 hour or until it has a beautiful golden brown color along the crust and the peach filling is bubbling in the center. - to prevent the edges from 'over browning' you can wrap them (just the edges) all around with aluminum foil.
6. Take out of the oven and cool down to a nice warm temperature (warm is best!)
Now my pie crust recipe:
3. Place one pie crust into a 9-inch pie plate. Scoop in one layer of peaches. Top with some of the crumbly sugar mixture, layer more peaches followed by the sugar mixture and continue the "layering" until you've used all the ingredients for the filling.
4. Place the 2nd. pie crust on top (you can even do a lattice topping but I just go for the easier route, plus I love my crust recipe so much that I want it to cover all the peaches) Just make sure you cut about 4 slits into the top crust so the steam can go through it. Close the edges together (as pretty as you can).
4. Whisk the egg with the tbsp. of water and brush the top of the pie with it.
5. Bake on the center rack in the oven for 1 hour or until it has a beautiful golden brown color along the crust and the peach filling is bubbling in the center. - to prevent the edges from 'over browning' you can wrap them (just the edges) all around with aluminum foil.
6. Take out of the oven and cool down to a nice warm temperature (warm is best!)
Now my pie crust recipe:
Ingredients:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter (softened)
6 tablespoons shortening
6 to 8 tablespoons ice water
If this is your first time making this pie crust, you MIGHT want to make a double batch to be sure you have enough crust.Directions:
Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
Then cut in using a dough blender or fork (but not your hands):
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water - I use 7 - (just until it all comes together, don't add more water because it would be ruined)
Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling, then, when your pie crust has had plenty of time to cool, divide it into two, equal halves, roll them out and use them for your pie! Enjoy!
© Paloma King
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